Shelly's Recipe

CRUMB-TOPPED PEACH PIE WITH PECAN PASTRY

Category: Pies - Fruit

Pastry:
1-1/4 cups flour
1/4 teaspoon salt
1/3 cup shortening
1/4 cup finely chopped pecans
3-4 tbsp cold water
Filling:
1/2 cup sugar
3 tbsp flour
6 cups sliced peaches peeled

Crumb Topping:
1/2 cup flour
1/2 cup brown sugar
2 tbsp butter

For Pastry: In mixing bowl stir together flour and salt. Cut in shortening until pieces are the size of small peas. Stir in pecans. Sprinkle 1 tbsp water over part of mixture (setting this part aside), and then repeat until all is moistened. Form dough into ball. On lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a 12 inch circle. Wrap pastry around rolling pin and unroll into a 9” pie pan being careful not to stretch pastry. Flute or scallop edges. DO NOT prick pastry.

For Filling: Combine 1/2 cup sugar with 3 tbsp flour, then add to sliced peaches in large bowl. Put peaches into pastry.

For Crumb Topping: Stir together all ingredients until crumbly and pour evenly over peaches. Bake at 425 for 35-45 minutes.